Chaminade BBQ Club: Pork Steak

hi barbecue club I hope this video findsyou all well this is self-isolation cooknumber 2 I’m gonna walk you guys throughhow mr. DeSalvo makes a pork steak sopork steaks are a traditionaltraditionally a st. Louis style cut ofmeat you can now find it in Kansas Cityin Omaha but this originated in st.Louis so the traditional way to make apork steak the st. Louis style way is todo one or two things either you seasonand grill the pork steak and after yougrill it you throw it in a barbecuesauce mix and let it braise for a whileon the pit or you can braise it firstput in that barbecue style mix and thenafter it gets nice and tender you takeit off and grill it for a little bit toget some good grill marks and texture onit the way I make pork steaks is prettyunique I’m friends with a lot of guysthe barbecue they do competitions that’swhat we do when we get together as webarbecue we practice recipes and when Iwent to college I went to college aroundhere a lot of st. Louis guys I have yetto meet anyone else that makes porksteaks the way I do so the pork steak Ihave here is a thick cut pork steak ifyou’re gonna do this at home I’dencourage you to use a normal cut thisguy’s about an inch and a half thick andit’ll be fine the timing will just takea little bit longer than it would foryou or what if you used one that wasabout 3/4 of an inch thickso when I make pork steaks I’ve readthem and so what I’m doing now is I’msoaking it in oil making sure I coverthe whole pork steak andwhen you’re doing this it’s oil to broilbroyles in other word for grill anddairy to fry okay so if you’re makingbread a chicken wings you need to useflour and egg and dairy milk to cover itand bread cones if you’re throwingsomething on the grill use oil I justuse regular canola oil I’d then put mypork steak and a breadcrumb mixture Iuse Italian breadcrumbs and I also put abarbecue rub in there as well for someadditional flavor so I laid in thebreadcrumbs and I’ll go ahead and flipit and any spots I missed I’ll spew iton the breadcrumbs I want to make surecoat it but I also want to make surethat it’s not too thick because if it’stoo thick it’s just going to fall offand burn up so I’ve talked to my my dadI’ve talked to my grandma trying tofigure out why we make pork steaks likethis and the best I can tell you is thatmy grandparents used to own a butchershop my dad I grew up in this butchershop he worked in it for years workingit through high school and college andwhen they were kidsevery Sunday after they had familydinner big extended family dinner theyhad to go to my uncle’s basement we’rein an assembly line to make Italianbread crumbs and so all the kids niecesand nephews would go down there and theywould make bread comes for the week tosell in the butcher shop so any breadcomes they did not sell that week orthey’re about to expire went home andwere used for family cooks and becausethey used worked in a butcher shop therewas always leftover cuts of meat like apork steak so they would bread the porksteaks and reel them so my grandpa didthis my dad does this in turn I do thisand now I’m teaching you how to do thispork steaks come from the pork shoulderand so what you do is the pork shoulderis sliced into steak cuts and can thenbe grilled or smoked in numerousdifferent ways so because it has thatnice marbling that you saw earlier youcan grill it directly like you would asteak or you can low smoke it because ofthat nice marbling and fat content andand that’s what we’re gonna do today soI’m setting up my Weber Kettle with twotier fire right I got the coals on oneside for direct grilling and I have theother side set aside to smoke so I willclean this grill in addition to cleaningit you need to make sure you all togrill I’m using a pan grilling spraywhen you spray over the coals be carefulif you continue spraying this will comeback at you so be careful as you’respraying it you can also dip a rag andolive oil and use that or an onionthere’s our pork steak ready to goyouthere’s the meat cam as we go under thegrill I’m laying it directly over thecharcoal I’ve already flipped it onceand as you can see it starts to getreally golden-brown and there we go I’vemoved it off the direct heat and I’llstart smoking itApplewood on here Apple what goes greatwith pork as you can see I’m setting upmy kettle tap with the holes directlyover the pork steak I also want to lowerthe temperature of the grill so I’mgoing to make sure they’re about a thirdof the way open also reduce thetemperature so I can slow smoke this forabout 45 minutes once that out but whatcatches the smoke is going to comeacross the meat and out the pit and giveit a real complex flavor so let’s goahead and check it you can see thatgolden brown has started to turnmahogany reddish tint you can also seesome juice sitting on top what that isis the fat is starting to break down andthe pork steaks becoming really tenderat this point it’s been on for about anhourgrilling and smoking so I’m going tosauce it I’m saucing it because I’m nottrying to braise it but what I’m tryingto do is get the sauce to take on andget really thick and sticky so I put thesauce on now I’m going to open up thepit again to some high heat and I’ll letit go for about five to seven minuteseach sidethat sauce is pretty sticky on thereit’s getting baked in so now I’m gonnago ahead and flip this guy and I’llsauce the other side again i grill itfor about 5 minutes each side then I setit to the side and smoke it for anywherefrom 30 minutes to an hour dependingupon the thickness of the pork steak andthen I’ll start to sauce it again over ahigher heat and let that sauce reallykick on to that pork steakthis guy’s got a really pretty color toit you’ll notice I don’t have grillmarks a lot of times you’ll hear me talkme about a quarter turn it’s not worthdoing at this point because I’ll justend up knocking all the bread comes offwhich I don’t want to do so now this guyhas been sauced it’s been cooked I’mgoing to set it on a pan as you can seeI barbecue sauce the bottom side of thatI’m going to sauce the top and what I’mgoing to do is wrap this guy in tinfoilafter it is sauced and you can eitherstick it in the oven for at about 200degrees or you can put it back on thepit away from the coals and close thepit up a little bit and let it juststeam in there braise if you will forabout 30 minutes 10 hour or wheneveryou’re ready to eat and once you do thatit kind of comes out looking like thisit’s this awesome sticky saucy cut ameat you can see that smoke ring inthere we’ll get a better shot of that ina minute but it just falls apart withthe fork you don’t need to cut it it’sit’s really awesome easybarbecue so right there you can see thesmoke ring at the bottom that just showsthat the smoke hit the meat and givesyou an extra flavor pork is one of thosethings and we’ll talk about this withribs pork is one of those things thatyou can add layers and layers of flavorto it’s like a blank canvasand it turns out when done withattention to detail turns out reallyawesome big crowd-pleaser so again Ihope you guys are well this weekend I’llgo out and smoke a slab of baby backribs if you want to go pick one up atthe store so you can practice at home asalways stay safe guys and I look forwardto seeing you next year